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Li Z, Yan X, Zou S, Ji C, Dong L, Zhang S, Liang H, Lin X. Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas. Foods 2024; 13:1263. [PMID: 38672935 PMCID: PMC11049157 DOI: 10.3390/foods13081263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/11/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting the quality of Daqu. Therefore, we selected strong-flavor Daqu from seven different origins to study the fungal composition and the effects of the fungal composition on the physicochemical properties and volatile organic compounds (VOCs). It was found that the fungal composition influences the physicochemical properties of Daqu. Specifically, there was a positive link between Rhizomucor, Rhizopus, Thermomyces, and liquefying activity and a positive correlation between Aspergillus and fermenting activity. Furthermore, the relationships between esterifying activity and Thermomyces, Rhizomucor, Aspergillus, Pichia, and Saccharomycopsis were found to be positive. The VOCs in Daqu were affected by Aspergillus, Issatchenkia, Pichia, and Thermoascus. Issatchenkia was significantly positively correlated with benzeneethanol as well as Aspergillus and pentadecanoic acid ethyl ester, ethyl myristate. Pichia and Thermoascus were significantly negatively correlated with benzaldehyde and 2-furaldehyde. This study deepens our understanding of the relationship between VOCs, the physicochemical properties with microbial communities, and reference significance for the production of better-quality strong-flavor Daqu.
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Affiliation(s)
| | | | | | | | | | | | | | - Xinping Lin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Z.L.); (X.Y.); (S.Z.); (C.J.); (L.D.); (S.Z.); (H.L.)
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2
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Wang Y, Du Y, Jin X, Xia Y, Zhao Y, Wu Z, Gomi K, Zhang W. Temperature-dependent alcohol acyltransferase reactions as the main enzymatic way to produce short-chain (C4-C8) and medium-chain (C9-C13) esters over the whole Daqu-making process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3939-3949. [PMID: 36352497 DOI: 10.1002/jsfa.12327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 10/01/2022] [Accepted: 11/10/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND The ester-synthesis enzymes influenced by environmental factors during Daqu-making process largely determine the flavor of Chinese liquor, but the main ester-synthesis enzyme and its key influencer remain unclear. Here, the volatile ester profiles over the whole Daqu-making process, under different treatments, for at least 90 days, were carefully analyzed, and the potential ester-synthesis enzymes, as well as their dependently environmental factors, were explored. RESULTS In the detected 46 volatile esters, only the short-chain (C4-C8) and medium-chain (C9-C13) ester content obviously changed, as the primary contributor discriminating different samples. Their trends were both consistent with that of the alcohols and the primary metabolism, which included alcohol acyltransferases (AATs) reaction with alcohols and acyl-CoAs as the substrates. Among the potential ester-synthesis enzymes, the typical AAT activity also exhibited the highest correlation with the short- and medium-chain esters (r > 0.78, P < 0.05). The Mantel test between environmental factors and ester production showed that temperature of Daqu was directly correlated with the short-chain esters (r = 0.58, P < 0.01) and AAT activity (r = 0.56, P < 0.01). Further, the short- and medium-chain ester content in Daqu under the treatment nearer to the reported optimal temperature of 40-50 °C of AATs reaction was overall higher than that of the other treatment Daqu. CONCLUSION This study revealed that the temperature-dependent AATs reaction was the main enzymatic method producing the short- and medium-chain esters over the whole Daqu-making process. The results could contribute to the flavor improvement of Baijiu. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yan Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yake Du
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Xuelian Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yu Xia
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yajiao Zhao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Katsuya Gomi
- Laboratory of Fermentation Microbiology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan, China
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3
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Cheng W, Chen X, Guo Y, Zhou D, Zeng H, Fu H. The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.
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4
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Kang J, Chen X, Han BZ, Xue Y. Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu. Food Res Int 2022; 158:111488. [DOI: 10.1016/j.foodres.2022.111488] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 06/03/2022] [Accepted: 06/05/2022] [Indexed: 11/25/2022]
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5
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Ma S, Shang Z, Chen J, Shen Y, Li Z, Huang D, Luo H. Differences in structure, volatile metabolites, and functions of microbial communities in Nongxiangxing daqu from different production areas. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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6
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Kang J, Jia L, Zhang Z, Zhang M, Huang X, Chen X, Han BZ. Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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He M, Jin Y, Zhou R, Zhao D, Zheng J, Wu C. Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation. Food Res Int 2022; 159:111559. [DOI: 10.1016/j.foodres.2022.111559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/17/2022] [Accepted: 06/21/2022] [Indexed: 11/04/2022]
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8
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Muñoz-Redondo JM, Valcárcel-Muñoz MJ, Solana RR, Puertas B, Cantos-Villar E, Moreno-Rojas JM. Development of a methodology based on headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of esters in brandies. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Sun T, Hu X, Tian J, Gu Q, Huang D, Luo H, Huang D. Combination of Spectral and Spatial Information of Hyperspectral Imaging for the Prediction of the Moisture Content and Visualizing Distribution in Daqu. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2008221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ting Sun
- School of Mechanical Engineering, Sichuan University of Science and Engineering, Zigong, China
- Chengdu Technological University, Chengdu, China
| | - Xinjun Hu
- School of Mechanical Engineering, Sichuan University of Science and Engineering, Zigong, China
| | - Jianping Tian
- School of Mechanical Engineering, Sichuan University of Science and Engineering, Zigong, China
| | - Qiang Gu
- School of Mechanical Engineering, Sichuan University of Science and Engineering, Zigong, China
| | - Danping Huang
- School of Mechanical Engineering, Sichuan University of Science and Engineering, Zigong, China
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
| | - Dan Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
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10
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Fu GM, Deng MF, Chen Y, Chen YR, Wu SW, Lin P, Huang BJ, Liu CM, Wan Y. Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6525-6532. [PMID: 34002396 DOI: 10.1002/jsfa.11324] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 01/17/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Chinese te-flavor baijiu (CTF), the most famous Chinese baijiu in Jiangxi province, China, is made from a unique daqu. Its characteristic style is closely related to the daqu used for fermentation. However, current studies on the effects of different production seasons on microbial communities, physicochemical indices, and volatile compounds in CTF daqu are very rare. RESULTS The relationships of microbial communities, physicochemical indices, and volatile compounds in CTF daqu produced in summer (July and August) and autumn (September and October) were studied. The results of Illumina MiSeq sequencing indicated that there was greater bacterial diversity in the CTF daqu-7 (produced in July) and CTF daqu-8 (produced in August) and greater fungal diversity in the CTF daqu-9 (produced in September) and CTF daqu-10 (produced in October). The physicochemical indices of CTF daqu produced in different seasons were significantly different. It was determined that CTF daqu-9 had the highest esterification and liquefaction abilities. A total of 44 volatile compounds, including alcohols, esters, aldehydes, and ketones were identified in CTF daqu produced during different seasons. Among them, CTF daqu-9 had the greatest alcohol content. CONCLUSION September (early autumn) is the best production period for CTF daqu. The results of the study provide a theoretical basis for the standardized and uniform production of Chinese baijiu. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Gui-Ming Fu
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Meng-Fei Deng
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Yan Chen
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Yan-Ru Chen
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | | | - Pei Lin
- Sitir Liquor Co., Ltd, Zhangshu, China
| | | | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology & College of food Science and Technology, Nanchang University, Nanchang, China
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11
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Lin X, Ren X, Huang Y, Liang Z, Li W, Su H, He Z. Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaozi Lin
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Xiangyun Ren
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Yingying Huang
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Zhangcheng Liang
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Weixin Li
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Hao Su
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Zhigang He
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
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12
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Zheng Y, Zhang T, Lu Y, Wang L. Monascus pilosus YX-1125: An efficient digester for directly treating ultra-high-strength liquor wastewater and producing short-chain fatty acids under multiple-stress conditions. BIORESOURCE TECHNOLOGY 2021; 331:125050. [PMID: 33812744 DOI: 10.1016/j.biortech.2021.125050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 06/12/2023]
Abstract
Ultra-high-strength liquor wastewater (UHS-LWW) is rich in organic matter, and the required treatment is expensive. Here, an extremophilic strain Monascus pilosus YX-1125 was isolated for the direct conversion of UHS-LWW to short-chain fatty acids (SCFAs). Strain YX-1125 is an efficient SCFA producer with carbohydrate metabolic flexibility under multiple-stress conditions. Moreover, strain YX-1125 could tolerate up to 75 g/L, 100 g/L, and 50 g/L of ethanol, organic acids, and salt, respectively, without inhibition. In repeated-cycle fermentations, 17.8 g/L of butyric acid and 2.0 g/L of propionic acid were produced from UHS-LWW at the fifth cycle, which are the highest concentrations of wastewater-derived SCFAs reported to date. After SCFA recovery, a 98.9% COD reduction was achieved, which is estimated to reduce treatment costs by 91.7%. Results indicate that M. pilosus YX-1125 is a promising strain for the direct treatment of UHS-LWW, and for converting it into valuable biochemicals without any pre-treatment.
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Affiliation(s)
- Yuxi Zheng
- Moutai Institute, Renhuai 564500, Guizhou Province, China
| | - Tianyuan Zhang
- Research Institute for Environmental Innovation (Suzhou), Tsinghua University, Jiangsu Province 215163, China
| | - Yun Lu
- Moutai Institute, Renhuai 564500, Guizhou Province, China
| | - Li'ao Wang
- College of Environment and Ecology, Chongqing University, Chongqing 400044, China; State Key Laboratory of Coal Mine Disaster Dynamics and Control, Chongqing University, Chongqing, 400044, China.
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13
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Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter. Food Res Int 2021; 140:110037. [PMID: 33648263 DOI: 10.1016/j.foodres.2020.110037] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/08/2020] [Accepted: 12/15/2020] [Indexed: 12/16/2022]
Abstract
As a widely used Asian starter culture, the quality of daqu can significantly affect the organoleptic characteristics of the final products, yet the microbial metabolic network involved in flavor development remains unclear. This study aims to investigate that network based on the dynamics of physicochemical properties, microbial community, and volatile compounds in medium-temperature daqu (MT-daqu) during spontaneous fermentation. Analyses using the metagenomic data set facilitated the gene repertoire overview of this ecosystem, indicating that Lactobacillales (mainly Weissella, Lactobacillus, and Pediococcus), Mucorales (mainly Lichtheimia), and Eurotiales (mainly Aspergillus, Rasamsonia and Byssochlamys) were the potential predominant populations successively responsible for the production of lytic enzymes and flavor precursors/compounds in MT-daqu. Flavor-relevant pathways were found to exist in multiple species, but only bacteria showed the potential to participate in butane-2,3-diol (e.g. Weissella, Lactobacillus, and Staphylococcus) and butanoate (Thermoactinomyces) metabolism, and only fungi were potentially involved in biosynthesis of guaiacol (Byssochlamys) and 4-vinylguaiacol (Aspergillus). Furthermore, a combined analysis revealed that the acidic thermal environment present in early phases was mainly due to the catabolic activities of Lactobacillales and Lichtheimia, which could contribute to the effective self-domestication of microbiota. The study helps elucidate the different metabolic roles of microorganisms and disclose the formation mechanism of daqu's partial functions, namely providing various aromatic substances/precursors and enzymes.
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14
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Guan T, Yang H, Ou M, Zhang J. Storage period affecting dynamic succession of microbiota and quality changes of strong-flavor Baijiu Daqu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110544] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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15
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Ma W, Geng X, Jia F, Zhang X, Zhang Y, Xue J. Investigation of microbial composition and functional characterization of Zangqu using high throughput sequencing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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16
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Fan G, Sun B, Fu Z, Xia Y, Huang M, Xu C, Li X. Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1424402] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Zhilei Fu
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yanqiu Xia
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Mingquan Huang
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Chunyan Xu
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
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17
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Guo J, Jia S. Effect of Cellulase-Producing Bacteria on Enzyme Activity and Ester Production in Fermented Grains of Chinese Liquor. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0330-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jianhua Guo
- School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300222, China
- College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China
| | - Shiru Jia
- School of Biological Engineering, Tianjin University of Science & Technology, Tianjin 300222, China
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18
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New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter. Sci Rep 2017; 7:14577. [PMID: 29109406 PMCID: PMC5674051 DOI: 10.1038/s41598-017-14968-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Accepted: 10/19/2017] [Indexed: 01/09/2023] Open
Abstract
Traditional Chinese liquor (Baijiu) solid state fermentation technology has lasted for several thousand years. The microbial communities that enrich in liquor starter are important for fermentation. However, the microbial communities are still under-characterized. In this study, 454 pyrosequencing technology was applied to comprehensively analyze the microbial diversity, function and dynamics of two most-consumed liquor starters (Jiang- and Nong-flavor) during production. In total, 315 and 83 bacterial genera and 72 and 47 fungal genera were identified in Jiang- and Nong-flavor liquor starter, respectively. The relatively high diversity was observed when the temperature increased to 70 and 62 °C for Jiang- and Nong-flavor liquor starter, respectively. Some thermophilic fungi have already been isolated. Microbial communities that might contribute to ethanol fermentation, saccharification and flavor development were identified and shown to be core communities in correlation-based network analysis. The predictively functional profile of bacterial communities showed significant difference in energy, carbohydrate and amino acid metabolism and the degradation of aromatic compounds between the two kinds of liquor starters. Here we report these liquor starters as a new functionally microbial resource, which can be used for discovering thermophilic and aerobic enzymes and for food and feed preservation.
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19
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Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making. Int J Food Microbiol 2017; 250:59-67. [DOI: 10.1016/j.ijfoodmicro.2017.03.010] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 03/02/2017] [Accepted: 03/13/2017] [Indexed: 11/23/2022]
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20
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Ding X, Wu C, Huang J, Zhou R. Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process. J Food Sci 2015; 80:C2373-81. [DOI: 10.1111/1750-3841.13072] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Accepted: 08/16/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaofei Ding
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China
| | - Chongde Wu
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China
| | - Jun Huang
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
| | - Rongqing Zhou
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China
- Natl. Engineering Research Center of Solid-State Manufacturing; Luzhou P.O. Box 646000 China
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21
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Guo J, Liu X, Jia S. Effect of cellulase-producing bacteria on the metabolic activities and functional diversity of bacterial communities in Chinese liquor fermenting grains. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jianhua Guo
- School of Biological Engineering; Tianjin University of Science and Technology; Tianjin 300222 People's Republic of China
- College of Food and Biological Engineering; Qiqihar University; Qiqihar 161006 People's Republic of China
| | - Xiaolan Liu
- College of Food and Biological Engineering; Qiqihar University; Qiqihar 161006 People's Republic of China
| | - Shiru Jia
- School of Biological Engineering; Tianjin University of Science and Technology; Tianjin 300222 People's Republic of China
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22
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Luo Q, Liu C, Wu Z, Wang H, Li W, Zhang K, Huang D, Zhang J, Zhang W. Monitoring of the prokaryotic diversity in pit mud from aLuzhou-flavourliquor distillery and evaluation of two predominant archaea using qPCR assays. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.132] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Qingchun Luo
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Chaolan Liu
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Zhengyun Wu
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Haiying Wang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Wenfang Li
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Kaizheng Zhang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- College of Bioengineering; University of Sichuan Science and Engineering; Zigong 643000 China
| | - Dan Huang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Jing Zhang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu 610065 China
| | - Wenxue Zhang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu 610065 China
- School of Liquor-Making Engineering; Sichuan University Jinjiang College; Meishan 620860 China
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23
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Li Z, Bai Z, Wang D, Zhang W, Zhang M, Lin F, Gao L, Hui B, Zhang H. Cultivable bacterial diversity and amylase production in three typical Daqus of Chinese spirits. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12365] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zuming Li
- College of Arts and Sciences of Beijing Union University; Beijing 100191 China
- Research Center for Eco-Environmental Sciences; Chinese Academy of Sciences; Beijing 100085 China
| | - Zhihui Bai
- Research Center for Eco-Environmental Sciences; Chinese Academy of Sciences; Beijing 100085 China
| | - Deliang Wang
- China National Research Institute of Food and Fermentation Industries; Beijing 100027 China
| | - Wujiu Zhang
- China National Research Institute of Food and Fermentation Industries; Beijing 100027 China
| | - Michael Zhang
- Department of Physics and Astronomy; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - Francis Lin
- Department of Physics and Astronomy; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - Liping Gao
- College of Arts and Sciences of Beijing Union University; Beijing 100191 China
| | - Bodi Hui
- College of Arts and Sciences of Beijing Union University; Beijing 100191 China
| | - Hongxun Zhang
- Research Center for Eco-Environmental Sciences; Chinese Academy of Sciences; Beijing 100085 China
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24
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Yan Z, Zheng XW, Chen JY, Han JS, Han BZ. Effect of differentBacillusstrains on the profile of organic acids in a liquid culture ofDaqu. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.58] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zheng Yan
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China
| | - Xiao-Wei Zheng
- Laboratory of Food Microbiology; Wageningen University; P.O. Box 8129; 6700; EV; Wageningen; The Netherlands
| | - Jing-Yu Chen
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China
| | - Jian-Shu Han
- Technology Centre; Shanxi Xinghuacun Fenjiu Distillery Co. Ltd.; Fenyang; 032205; China
| | - Bei-Zong Han
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China
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25
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Precursor supply strategy for tetramethylpyrazine production by bacillus subtilis on solid-state fermentation of wheat bran. Appl Biochem Biotechnol 2013; 169:1346-52. [PMID: 23306895 DOI: 10.1007/s12010-012-0083-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Accepted: 12/28/2012] [Indexed: 10/27/2022]
Abstract
Tetramethylpyrazine (TTMP) is a widely used flavoring additive with a nutty and roasted taste. Solid-state fermentation (SSF) of wheat bran for producing TTMP was studied with Bacillus subtilis CCTCC M208157, which was an exogenous precursor-independent TTMP-producing strain. Factors influencing endogenous precursor supply and TTMP formation in this strain were investigated. According to the findings, glucose and diammonium phosphate contributed to TTMP production but excess salts caused an inhibition on cell growth and TTMP formation. Then a two-step supply strategy was applied: 10 % glucose was added at the beginning of the process to allow acetoin formation, which was the precursor of TTMP, while 3 % diammonium phosphate was added only after acetoin accumulation reached its maximum. By applying this strategy, acetoin increased from 5.44 to 13.2 g/kg dry substrate (kgds), and consequently the yield of TTMP increased by 6.8 folds from 0.44 to 3.01 g/kgds. This was the first report of using a two-step supply strategy for TTMP production by SSF, which proved to be conducive to TTMP production in this strain.
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26
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Zheng XW, Yan Z, Han BZ, Zwietering MH, Samson RA, Boekhout T, Robert Nout MJ. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods. Food Microbiol 2012; 31:293-300. [PMID: 22608236 DOI: 10.1016/j.fm.2012.03.008] [Citation(s) in RCA: 164] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2011] [Revised: 02/04/2012] [Accepted: 03/15/2012] [Indexed: 11/16/2022]
Abstract
Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although partly mechanized, its manufacturing process has remained traditional. We investigated the microbial diversity of Fen-Daqu, a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (PCR-DGGE). A total of 190 microbial strains, comprising 109 bacteria and 81 yeasts and moulds, were isolated and identified on the basis of the sequences of their 16S rDNA (bacteria) and 26S rDNA and ITS regions (fungi). DGGE of DNA extracted from Daqu was used to complement the culture-dependent method in order to include non-culturable microbes. Both approaches revealed that Bacillus licheniformis was an abundant bacterial species, and Saccharomycopsis fibuligera, Wickerhamomyces anomalus, and Pichia kudriavzevii were the most common yeasts encountered in Fen-Daqu. Six genera of moulds (Absidia, Aspergillus, Mucor, Rhizopus, Rhizomucor and Penicillium) were found. The potential function of these microorganisms in starters for alcoholic fermentation is discussed. In general the culture-based findings overlapped with those obtained by DGGE by a large extent. However, Weissella cibaria, Weissella confusa, Staphylococcus saprophyticus, Enterobacter aerogenes, Lactobacillus sanfranciscensis, Lactobacillus lactis, and Bacillus megaterium were only revealed by DGGE.
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Affiliation(s)
- Xiao-Wei Zheng
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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27
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Ya Z, He K, Lu ZM, Yi B, Hou CJ, Shan S, Huo DQ, Luo XG. Colorimetric artificial nose for baijiu identification. FLAVOUR FRAG J 2012. [DOI: 10.1002/ffj.3081] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zhang Ya
- Key Laboratory of Biorheology Science and Technology of Ministry of Education, College of Bioengineering; Chongqing University; Chongqing; 400030; China
| | - Kun He
- Key Laboratory of Biorheology Science and Technology of Ministry of Education, College of Bioengineering; Chongqing University; Chongqing; 400030; China
| | - Zhong-ming Lu
- National Engineering Research Center of Solid-State Brewing; Luzhou; Sichuan; 646000; China
| | - Bin Yi
- National Engineering Research Center of Solid-State Brewing; Luzhou; Sichuan; 646000; China
| | - Chang-jun Hou
- Key Laboratory of Biorheology Science and Technology of Ministry of Education, College of Bioengineering; Chongqing University; Chongqing; 400030; China
| | - Shen Shan
- CINN; University of Reading; Reading; RG6 6AL; UK
| | - Dan-qun Huo
- Key Laboratory of Biorheology Science and Technology of Ministry of Education, College of Bioengineering; Chongqing University; Chongqing; 400030; China
| | - Xiao-gang Luo
- Key Laboratory of Biorheology Science and Technology of Ministry of Education, College of Bioengineering; Chongqing University; Chongqing; 400030; China
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